Superfood Slaw

When I first moved to Ireland I was baffled and slightly horrified by the coleslaw/ham and coleslaw/cheese combo. In South Africa I'd only ever had coleslaw as a salad with a 'braai' (BBQ). Now I secretly enjoy this mayonnaisey concoction on a crusty roll! A real superfood, cabbage is such an integral part of Irish cuisine that I decided to give coleslaw the ish makeover. Use red cabbage, add another Irish superfood-seaweed- and lots super seeds and sprouted seeds and you have a super slaw. The dressing in this recipe is a lighter, zingier alternative to plain mayonnaise.


  • 1/2 small red cabbage, finely sliced (a mandolin or food processor attachement is the best)
  • 3 medium carrots, peeled and coarsely grated
  • 1 apple, sliced
  • 1/2 red onion, finely chopped
  • 4 tblsp dried cranberries
  • 2 tblsp sunflower seeds
  • 2 tblsp pumpkin seeds
  • 2 tblsp dulse seaweed or 'seaweed salad' mix from a health shop
  • 100 g alfalfa sprouts or pea shoots

  • 1/2 tub crème fraiche
  • 3 tblsp apple cider vinegar
  • 1 tblsp sunflower oil or rapeseed oil
  • 2 tsp agavé syrup or honey


  1. Mix the dressing by dissolving the agavé syrup or honey in the vinegar first. Then whisk in the sunflower oil and crème fraiche. If you like your dressing a little tarter, add more vinegar.
  2. Soak the seaweed in boiling water for 20 minutes if required, depending on the variety you're using.
  3. Lightly toast the sunflower seeds and pumpkin seeds in a clean dry pan for extra flavour, allow to cool. This is optional but adds a toasty element.
  4. Mix together all the prepared vegetables, seaweed, dried fruit and seeds.
  5. Add the dressing and mix well.
  6. Scatter over the alfalfa shoots for added crunch and colour.


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